Warehouse Manager II - Inventory & Receiving
Resume:
DE
Donald E. Lehmbeck
Professional Summary
Warehouse Manager II overseeing receiving of $20M+ in incoming shipments per year, inventory control, picking, packing, and outbound shipping in a high-volume airport warehouse. Manages 10–19 staff while overseeing WMS tracking, 17+ cycle counts per month, and stock accuracy, coordinating staff scheduling, training, and performance reviews. Strengthens vendor communication, delivery follow-up, and safe warehouse practices to keep product flow moving reliably. PROFESSIONAL EXPERIENCE
HMS Host - Warehouse Manager II
Fort Lauderdale, Hollywood International Airport, FL 02/2023 - Current
PDKN Restaurant Group - Director of Purchasing / Executive Kitchen Manager
Ft. Lauderdale, FL
04/2014 - 02/2023
Responsible for all warehouse functions including overseeing daily warehouse activities, including receiving incoming yearly shipments of over twenty million dollars, strategic product placement, inventory management, picking, packing, and outbound shipping
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Recruit, onboard, train, schedule, and supervise warehouse managers and staff while conducting regular performance evaluations and fostering a collaborative team environment.
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Maintain high stock accuracy by overseeing cycle counts, resolving physical-to-system discrepancies, and utilizing Warehouse Management Systems (Net-Chef) to track inventory levels and to track product locations
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Foster vendor relationships and communicate with suppliers to negotiate rates and resolve delivery delays
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Follow health and safety guidelines, and keeping the workspace clean and safe
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Initially held responsibility, as Executive Kitchen Manager, for the company's busiest Kitchen Manager, generating $12.5M in annual sales.
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**************@*****.***
Ft. Lauderdale, FL 33321
Skills
Supply Chain Operations
Operations Leadership
● Purchasing
● Inventory Management
● Cost Control
● P&L Management
● Staff Scheduling
● Warehouse operations
● Receiving operations
● Shipping operations
● Team leadership
● OSHA
EDUCATION, CERTIFICATION
& TRAINING
University of Florida
Gainesville, FL
Bachelor's Degree: Computer Science,
Business
EDUCATION, CERTIFICATION
& TRAINING
Village Tavern - Executive Kitchen Manager / Assistant General Manager
Pembroke Pines, FL
07/2007 - 04/2014
Cheesecake Factory - Executive Kitchen Manager
Ft. Lauderdale, FL
10/2003 - 07/2007
Took on strategic leadership accountability for food and supply purchasing for all 7 restaurants consisting of 3 distinct brands, with oversight of $17M budget for purchasing and inventory.
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Executed effective strategies and initiatives, driving cost efficiency, maintaining food and labor costs well within budget, while optimizing quality and operational standards.
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Collaborated and supported the opening of restaurants including two new concepts in Ft. Lauderdale.
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Worked in unison with internal teams and external vendors on the implementation of Avendra purchasing program and Birchstreet inventory system across the restaurant group, delivering significant improvement in purchasing and inventory management and control.
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Efficiently managed, maintained and updated Birchstreet inventory system.
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Successfully executed strategies that drove a 10% increase in sales, including training staff on sales techniques and guest service resulting in enhanced Guest satisfaction and employee morale.
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Recruited as Service Manager, prior to becoming Bar Manager, and ultimately Executive Kitchen Manager and Assistant General Manager.
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Provided astute oversight and direction driving continuous improvement in operational efficiency, inventory management and service quality for this restaurants business that generated annual sales of $7.5M.
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Collaborated on the planning, and successful opening of new restaurants in North Carolina, Orlando and Pembroke Pines.
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Delivered strong and highly effective leadership steering kitchen operations for this $12.5M annual sales generating restaurant.
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Oversaw all kitchen functions including weekly food inventories, staffing levels/scheduling, purchasing, delivering and sustaining exemplary levels of food quality and service, while simultaneously controlling costs to maximize revenue and profitability.
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Closely monitored compliance with all company policies, industry standards and regulatory requirements, while continuously improving restaurant's reputation, achieving good results with all Housekeeping reviews and Everclean inspections.
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● Manager SERV Safe Certification
● CPR/First Aid
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